Today is National Cheese Fondue Day and so a little dippy history…

Believed to have begun in Switzerland, the French word fondue means to melt or to blend. Frugality required finding a way to make stale cheese digestible. As a consequence, the stale cheese was melted in an earthenware pot called a “caquelon.” Local wines and seasonings were added and even stale bread tasted delicious once it was swirled in the creamy cheese sauce. When dipping into cheese fondue, swirl the fork around, making sure to dig to the bottom of the pot for the best flavor. The golden crust left at the bottom of the pot, called “la croute” or “la religeuse,” is a delicacy for many fondue fanatics. Eating it also helps clean the pot.

Try this: CHEESE FONDUE and ACCOMPANIMENTS TO CHEESE FONDUE.

Filed Under: Culinary History